Tarragon Buffalo Cod on Creamy Spinach

This is a fast, easy and delicious way to bring a nice piece of Cod from good to great.

Sauce:

2 Tbsp good real mayonnaise

tsp Dijon mustard

1 Tbsp favorite Buffalo hot sauce

3/4 lb cod fillet

1 Tbsp fresh tarragon

1 Tbsp butter

1 shallot, minced

1 clove garlic, minced

1/4 cup dry sherry or white wine

1/2 cup half and half or light cream

5 oz fresh baby spinach leaves

Preheat oven to 400F. Whisk the sauce ingredients together in a small bowl. Place the cod in an oiled oven-proof casserole. Salt and pepper lightly to taste. Spread sauce evenly on cod. Top with tarragon.

Bake about 15 minutes until golden, and fish is just cooked through.

Meanwhile, melt the butter in a medium skillet. Sauté the shallot for about 5-7 minutes until softened and fragrant.

Add the garlic and cook another 1-2 minutes. Add the wine and cream and bring to a gentle boil. Reduce to about half. Add the spinach and wilt. Cook until the spinach is in a thick and creamy sauce.

Distribute the spinach between 2 plates. Top with half the cod on each plate. Serve with boiled potatoes, if desired.

Serves 2.

Comments

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